I just made banana bread last night, although I don't really care for it because I don't like bananas the kids love it. My recipe is kind of like Nancy's because I use yogurt, but kind of like Glenda's because it calls for sour cream and like neither because it takes shortening, LOL. I'd rather have cake, though. Even with my banana bias, I love this cake. I made banana bread because I can leave that alone but this cake is impossible for even me to resist. The notes are from the original poster but like her, I omit the lemon zest. Banana Cake (Rose Levy BerenbaumÂs Cordon Rose Cake) Jgarner-Cooking Forum (good as layer cake, elegant, delicate texture) mix together: sifted cake flour 2 cups (200 g) sugar 3/4 c + 2 Tbs (170g) baking soda 1 tsp baking powder 3/4 tsp salt 1/2 tsp puree together: 2 large ripe bananas 1 c (227 g) sour cream 2 Tbs or up to 1/2 c (30 g to 121 g) 2 large eggs 2 (100 g) grated lemon zest 2 tsp (I left this out since I don't like the flavor of lemon with banana) vanilla 1-1/2 tsp soften: Butter 10 Tbs (5 oz) (142 g) Add butter and half of pureed mixture to dry ingredients in stand mixer and mix at medium with paddle for 1-1/2 minutes. Scrape bowl and add rest of banana mixture in two batches, mixing 20 seconds after each addition. Pour into 9"x2" round pan (I just lined the bottom with parchment, no spray or butter) and bake at 350 F for 30 to 40 minutes. Cool for 10 minutes in pan and then turn out onto rack to cool completely. Hint: Use smallest amount of sour cream and 3 bananas for more pronounced banana flavor Cream Cheese Icing Cream cheese, softened 8 oz. Butter, softened 5 TBS (2.5 oz) Sour cream 1 Tbs Vanilla extract 1/2 tsp. Rum 1 Tbs Powdered sugar 1 1/4 C (5 oz) Process (yeah, the food processor) or beat cream cheese, butter, sour cream, and vanilla until smooth. Add powdered sugar and pulse until smooth. Makes enough to frost the top of a 9x13 sheet cake. Annie

Hi there! I just came across this cooking forum as I'm usually spending free time browsing the gardening forums. Anyway I seen you are looking for somthing to do your old bananas and thought you might like to try this one. Kids and DH like it just as much or even better than my Pumpkin Roll. Banana Roll: 3 eggs 1 tsp. baking soda 1 tsp. vanilla 3/4 cup flour 2/3 cup mashed bananas 1 tsp. banana flavoring mix all ingredients together until well blended Filling: 8 oz. cream cheese softened 1 cup powdered sugar 3/4 tsp. vanilla 2 tbls. butter beat together until fluffy Spray jelly roll pan with cooking spray and cover with a sheet of parchment paper leaving enough of an edge to grasp. Pour batter into pan and spread out evenly to all sides. At this point you may sprinkle with finely chopped nuts, totally optional. Bake @ 375 for 15 min. Remove from oven and turn upside down on a clean kitchen toewl dusted with powdered sugar. Carefully remove paper and roll up lengthwise. Let set until cool to the touch. When cake is cool, unroll and remove towel. Spread filling to the edges and reroll. Wrap in more parchment paper and then aluminum foil and chill overnight. Cut cake into desired size slices to serve.

I'll add one more that I don't think was in the older part of this thread, and it may address some pan issues others mentioned. I use a restaurant-grade spray - Bakers & Chefs Cooking Spray. It doesn't contain any water or alcohol and resists darkening under heat, so no dark cruddy pans. I get it through Amazon or Sam's Club (unfortunately, Sam's don't always carry it), and it is also available through restaurant supply stores. I also give my pans a spritz of DAWN Foam, or a bit of DAWN Ultra Platinum and a little water, and rub it all over the inside of the pan and let it sit until I'm ready to do clean-up. It will soften any residue for easy cleaning. As to when to take a quick bread out of the pan.... Step 1: When you remove the pan from the oven and while it's still hot, give the pan a quick, hard, shake left-to-right several times (press your arms tight to the side of your body while doing this - it's a physics thing as explained in the class where I learned this tip) to loosen the bread in the pan. It's not time to remove it YET, just loosen it. Step 2: Let the loosened bread in the pan sit anywhere between 5-10 minutes (can be a little longer depending on how large the loaf is - you want the crumb to firm enough to safely make the trip out of the pan). Set the pan ON a cooling rack (not on a flat surface like a stove top or counter top where it will continue to cook due to residual heat from the pan to the hard surface). Then remove the bread and place on the cooling rack to completely cool. Tip (free of charge ;-): Place a cloth on the flat surface and raise the racks on top of the cloth on 4 condiment cups (I have stainless steel ones I use). Elevating the rack will allow more air-flow and better cooling. Adding the cloth...? It will absorb moisture from the steam. If you leave the rack on a hard surface of the counter top that is about 1/2" from the surface, the moisture from the steam will collect on the hard surface and be reabsorbed into the bottom of the bread. I do the same thing with anything I cool on a rack. -Grainlady

You're catching on however that's a bit slow. My recipes are designed to be gobbled up before my wife catches me.